Frostburg mining journal. [volume] (Frostburg, Md.) 1871-1913, 1887-03-12
The Gastr0nOmic Value Of Odors.

The magic and value of gastronomic
odors lies in this, that they stimulate
the flow of saliva and other alimentary
juices, thus making sure that the food
eaten will be thoroughly utilized in
renovating the system. This stimu-
lating effect of gastronomic odors also
explains the French saying that the
appetite comes while eating, as we'll as
our habit of reserving sweetmeats,
nuts, cheese, ETC., for the end of
meal, when rich odors are needed to
brace up the tagging appetite. So
great and salubrious is the effect of
gastronomic odors in stimulating all the
glands and functions of the body that
a dinner OF savory, fragrant. courses
may produce in the diner q feeling of
warmth and exhilaration resembling
the effects of wine, but with none of
the depressing after effects following
excessive indulgence in that liquor.
And, thus it comes about that the cpl
cure in search of "ignoble pleasure"
finds it the source of health and of
general contentment with the world
A few widely prevalent erroneous
notions concerning epicures must be
corrected in this place. One is that
they incline to gluttony and intemper-
ance. But true epicure would no
more dream of taking away the sharp
edge of future appetite by overindulg
ence than barber would of opening q
tin can with razor. He weighs his
pleasures and pains too nicely to be
caught in such vices. Another is that
an epicure always needs the choicest
dol. 70 loo
On the contrary, the art of epicurism
consists in the ability to get pleasure
out of the most commonplace articles
of food, by preparing and eating them
properly. OF course, the epicure pre-
fers Chamberlin to Macon, and canvas
back duck to roast goose, for the same
reason that he prefers wood violet to
that of coarse dollhouse flower; but,
on the other hand, he alone knows what
an Oriental rose garden of magic per-
fumes may be found in the simplest
crust of whole-meal or Graham bread
and butter; though ordinary mortals
may easily convince themselves of
their existence by eating slice and
allowing the exhaled air to pass slowly
through the nose.
From an olfactory point of view, it
seems, agreeable ailments may be di-
vided into two classes-those which are
more fragrant externally and those
which develop superior odors after they
are crushed by the teeth or tongue.
Strawberries, apples, and peaches have
more refined and hower-like fragrance
before they are put in the mouth than
after. Cheeses, on the other hand, are
not generally regarded as fragrant until
they are eaten. The odor of Limburg-
er is insupportable to many, who, SIter
they have once courageously struggled
it past the nasal fortress, find ii very
appetizing and good. But the most
curious illustration between exoteric
and esoteric odors, so to speak, is the
tropical fruit called the durion. Exter-
nally it resembles Limburger, in hav-
ing an intensely disagreeable odor, but
during mastication it yields watts of
flavor that call to mind cream cheese,
onion sauce, brown sherry, and other
lncongruities, according to Mr.. A. r.
Wallace, who adds that "the more you
eat of it the less you feel inclined to
stop; in fact, to eat durion is rare
sensation, and is worth voyage to the
East to experience. The disagreeable
external odor is in this case evidently
neutralized by the fragrance that is set
free as the fruit is crushed in the
mouth. Contemporary Repiew.